How to make razor clams and blood oranges salads? Razor clams and blood oranges salad recipes and ingredient shared on our page.
12 Fresh razor clam
1 garlic clove, finely sliced
3 tbsp olive oil
2 tbsp red wine vinegar
1 red onion, very finely sliced
1 large fennel bulb, trimmed and very thinly sliced
1 tbsp small capers, rinsed and drained (optional)
2 blood oranges
100g purple or Kalamata olives
20g bunch of fresh flat-leafparsley, leaves removed
salt and freshly ground black pepper
1. Heat the grill. Wass the clams under cold running water then lay them on a roasting tray and give them a quick turn under the hot grill for a minute or so. This should nudge open the shells. Remove them from the grill.
2. As soon as they are cool enough to handle, take out the long, White, meaty clam. Cut off the digger (the dark bit at the end) as it is invariably gritty. You might also snip the clam open lenghtways to check for sand. Once they are clean, the clams can be returned to the grill, back in the Shell. After another 2 minutes of cooking they should be ready. Reserve the juices, then slice the clams. Set aside.
3. In a large bowl, combine the clam juices with the garlic, olive oil, vinegar and 1/2 tsp salt. Fold in the clams, onion, fennel and capers, if using. Set aside for 30 minutes. You could chill it for a couple of days. On its own. It’s a good tapa or antipasto dish.
4. Cut the top and bottom off the oranges and place flat-side down on a chopping board. Run a fruit or paring knife down the peel – working just beneath the pith – from top to bottom and all around each orange. Segment or slice into cross-sections. Add the pieces of orange, olives and parsley to the salad. Check the seasoning and serve. Your enjoy meal!
(If you can’t get hold of any razor clams, use 300g squid instead.)